{"created":"2023-07-25T08:08:14.893689+00:00","id":7572,"links":{},"metadata":{"_buckets":{"deposit":"ab12012e-51b8-4f53-892b-18fb354fc90d"},"_deposit":{"created_by":18,"id":"7572","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"7572"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007572","sets":["228:262:5087","39:40"]},"author_link":["103160","4734"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1954-05-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"37","bibliographicPageStart":"33","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1954-05-10","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Simple method based on xanthoproteic reaction was presented to estimate the free-tyrosine content of fish meat, which  was noticed as an index of fish quality in the previous work. It was infered from the application of this method in the fish meat during spoilage, that the method was more suitable than that with phenol reagent, for estimating the  tyrosine value which is to indicate the degree of decomposition of fish-meat protein.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"item_7_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"103160","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西元, 諄一","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Jun'ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"無題7.pdf","filesize":[{"value":"342.5 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"無題7.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/7572/files/無題7.pdf"},"version_id":"f221799d-cb63-464e-b080-53abb2612dd4"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"魚肉の鮮度低下に伴う遊離チロシン量の変化について - II : キサントプロテイン反応によるチロシン値の測定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉の鮮度低下に伴う遊離チロシン量の変化について - II : キサントプロテイン反応によるチロシン値の測定","subitem_title_language":"ja"},{"subitem_title":"On the Variation of Free-Tyrosine Content of Fish Meat in Decrease of its Freshness - II : Estimation of Tyrosine Value under Application of Xanthoproteic Reaction","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","5087"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-07-01"},"publish_date":"2015-07-01","publish_status":"0","recid":"7572","relation_version_is_last":true,"title":["魚肉の鮮度低下に伴う遊離チロシン量の変化について - II : キサントプロテイン反応によるチロシン値の測定"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:09:21.883894+00:00"}